Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase

Wen, Mingchun; Zhou, Feng; Zhu, Mengting; Han, Zisheng; Lai, Guoping; Jiang, Zongde; Long, Piaopiao; Liang, Zhang

doi:10.1016/j.jfca.2022.105108

Cited by 21 publications

(8 citation statements)

References 53 publications

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“…The separation of these compounds was conducted on an Acquity UPLC BEH Shield RP-18 column (2.1 × 50 mm, 1.7 μm, Waters). The analytical methods, including instrument parameters, mobile phase, and elution gradient, were set, according to the previously published paper …”

Section: Methodsmentioning

confidence: 99%

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Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea

Jiang

Zhou

Huo

et al. 2023

J. Agric. Food Chem.

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Four di-N-ethyl-2-pyrrolidinone-substituted epigallocatechin gallate (EGCG) and two di-N-ethyl-2-pyrrolidinonesubstituted gallocatechin gallate (GCG) flavan-3-ols (di-EPSFs) were prepared by the thermal simulation reaction. The effects of reaction temperature and time, initial reactant ratios, and pH values on the content of di-EPSFs were studied. The formation of six di-EPSFs was most favored when the initial reactant ratio of EGCG and theanine was 1:2 and heated under 130 °C at pH 10 for 120 min. The contents of di-EPSF1, di-EPSF2, and di-EPSF5 in large-leaf yellow tea (LYT) increased with the increase of roasting degree. Through quantitative analysis, it was found that EGCG would interact with the Strecker degradation products of theanine to form EPSFs, which further combined with the Strecker degradation products of theanine to form di-EPSFs. This study further improved the understanding of the transformation pathways of EGCG and theanine during tea processing and contributed to exploring the flavor characteristics and health benefits of di-EPSFs.

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Section: Methodsmentioning

confidence: 99%

“…The analytical methods, including instrument parameters, mobile phase, and elution gradient, were set, according to the previously published paper. 43 2.7. Quantification of Di-EPSFs of Model Roasting Reaction Products and LYT by LC-Q-TOF-MS.…”

Section: Determination Of Main Compounds' Contents Of Model Roasting ...mentioning

confidence: 99%

Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea

Jiang

Zhou

Huo

et al. 2023

J. Agric. Food Chem.

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“…The analysis of black tea's catechins, purine alkaloids, and theaflavins (TFs) of black tea was performed following Wen et al [12]. Briefly, 100 mg of ground samples were extracted thrice with 9 mL of water by vortexing.…”

Section: Catechins Purine Alkaloids and Theaflavins (Tfs)mentioning

confidence: 99%

Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities

Zhu,

Rong,

Wen

et al. 2024

Food Science and Human Wellness

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This work aims to compare the chemical composition and anti-inflammatory effects on RAW264.7 macrophages of Keemun black tea stems and leaves. Fifty volatile compounds were identified in tea stems and leaves, and aldehydes, alcohols, and esters were the main volatile compound categories. Eleven key volatile compounds, including geraniol, phenylacetaldehyde, methyl salicylate, linalool, etc. contributed to distinguishing the tea stems from the tea leaves. In the quantitative and LC-MS-based metabolomics analysis, higher contents of amino acids, monosaccharides, and quinic acid were found in stems than in leaves. Inversely, higher contents of tea pigments, flavan-3-ols, gallic acid, purine alkaloids, and flavonol glycosides were present in tea leaves than in stems. LC-MS-based metabolomics also revealed that organic acids were the most critical non-volatile compounds responsible for the differences between tea stems and leaves. Furthermore, tea stems had better inhibiting effects of pro-inflammatory cytokines (IL-1β and IL-6) in lipopolysaccharide-challenged RAW264.7 macrophages than tea leaves, while no significant differences exist between leaves and stems for inhibiting the secretion of TNF-α and NO. In conclusion, our results support using Keemun black tea stems as a novel source of anti-inflammatory compounds.

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“…Storage for 24 months significantly (p < 0.05) decreased the level of α-Amylase inhibitory activity by about 13.09% when compared to 0-month storage. Wen et al (2023) indicated that pickled tea (30 mg/mL) inhibited 50.1 ± 2.0% of α-amylase enzymatic activity, and the inhibitory rate increased after 2 months of fermentation but decreased after 8 months [77]. Yim et al (2015) found that the α-glucosidase inhibitory ability of Cudrania tricuspidata (Kujippong) vinegar was shown to be 91.4% after 72 h of fermentation [78].…”

Section: Antidiabetic and Antihypertensive Effectsmentioning

confidence: 99%

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Tokatlı Demirok,

Yıkmış

2024

Fermentation

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Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.

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Monitoring of pickled tea during processing: From LC-MS based metabolomics analysis to inhibitory activities on α-amylase and α-glycosidase

Cited by 21 publications

References 53 publications

Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea

Formation Mechanism of Di-N-ethyl-2-pyrrolidinone-Substituted Epigallocatechin Gallate during High-Temperature Roasting of Tea

Keemun black tea stems and leaves: Comparison of chemical characterization and anti-inflammatory activities

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

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